What’s it take to run a successful restaurant? Good food, obviously. Great customer service. An attractive space that customers want to spend time in. It’s not as easy as it sounds…

Owner of ten successful restaurants throughout New York City and Miami (including namesake restaurant, Donatella in NYC) and Iron Chef America judge Donatella Arpaia gets a new gig as restaurant consultant in Cooking Channel special The Donatella Project this Sunday at 8pm ET.

Restaurant owners using frozen ingredients instead of fresh, or eyesore decor that completely overpowers the restaurant experience — these are just a few of the dining disasters Donatella will coach her clients away from. Whether she’s putting a new chef to the test or updating the décor from drab to fab, Donatella’s coming to the rescue of restaurants in need of her skillful guidance on all issues, big and small.

From the beginning of Donatella’s restaurant career, her mother and father Maria and Lello Arpaia have been essential to her success. “My dad’s been in the business for 50 years,” she says. “And my mother is the biggest inspector of them all. Their opinions and critiques are always spot on.”

Check out Donatella’s father Lello Arpaia’s recipe for Neapolitan Linguine alle Vongole below, from his New York City restaurant Fiorini. Clams, white wine and fresh zucchini make this light pasta the perfect dish for upcoming spring.

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